To Boil Potatoes
From A practical cook and text book for general use, 1896
New potatoes should be boiled in their jackets and peeled just before serving.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 52. The excerpt below is the record exactly as published.
To Boil Potatoes. If very old pare thinly and let them stand in cold water an hour, then drop them in boiling water to barely cover
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